Portuguese Clam Stew With Garlic Croutons

• 2 c. quartered new potatoes, cooked
• 1 Tbsp. olive oil
• 1 lb. chorizo sausage (about 4 links, each link cut into 3 to 4 slices)
• 2/3 c. chopped onion
• 1/4 c. chopped cilantro
• 2 Tbsp. minced garlic
• 2 Tbsp. minced shallots
• 2 c. potatoes (medium-dice)
• 2 tsp. salt
• 1/2 tsp. crushed red peppers
• 1 tsp. black pepper
• 4 c. shrimp stock
• 4 doz. littleneck clams, scrubbed
• 1 c. peeled, seeded and chopped Italian plum tomatoes
• 1/2 c. chopped green onions
• 2 tsp. Essence
• 3/4 c. roasted garlic aioli
• 12 slices crusty bread (about 2 to 3-inches in diameter)
• 2 Tbsp. chopped parsley

1. Preheat oven to 375u0b0. In a saut pan, heat the olive oil. When the pan is smoking hot, add the chorizo.
2. Brown the sausage for 2 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper and shrimp stock. Bring to a boil. Add the clams, tomatoes, green onions and Essence.
3. Cover the saut pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.

quartered new potatoes, olive oil, chorizo sausage, onion, cilantro, garlic, shallots, potatoes, salt, red peppers, black pepper, shrimp stock, littleneck clams, italian plum tomatoes, green onions, garlic, crusty bread, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126578 (may not work)